2 cups granulated sugar
1/8 teaspoon cream of tartar
1 cup cream



Mix sugar and cream.  When mixture begins to boil, add cream of tartar.  Stir as little as possible when cooking.  Cook slowly until a soft ball is formed in cold water.  Remove from fire.  When cold add vanilla and beat until creamy. 

Cover with a cloth wrung out in cold water.  Let stand 1/2 hour.  Flavor improves with storage in the refrigerator as long as 3 weeks or more.  Nuts may be added. 

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